50 Secret Ingredients

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1. Anchovies
Anchovies don't get enough respect. I like to incorporate them in my sauce to add depth with a little bit of saltiness. They're great to work with in Italian dishes.Guy FieriDiners, Drive-Ins and Dives

2. Arborio Rice
I grind Arborio rice and use it instead of breadcrumbs on most of my fried foods. It has a higher sugar content than wheat, so it caramelizes faster, which helps prevent fish or delicate vegetables from overcooking.Michael ChiarelloEasy Entertaining with Michael Chiarello

4. Bay Leaves
A single leaf can add rich flavor to soups and stews. For more intensity, I toast and grind fresh bay leaves to add to cucumber-yogurt sauce.Michael PsilakisKefi and FISHTAG, New York City

5. Brown Butter
I baste meat with brown butter — it insulates the meat and gives it a nutty flavor.Shaun HergattJuni, New York City

9. Cilantro
Try using cilantro instead of basil in pesto, then toss with pasta or drizzle over grilled fish.Aarón SánchezHeat Seekers

10. Cinnamon
It's common in both sweet and savory Mexican foods. We use it to add depth to braised meats, like short ribs, and to add complexity to stews, mole and other sauces.David SuarezRosa Mexicano, multiple locations

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Photo by: Levi Brown

Levi Brown

11. Citric Acid
Naturally occurs in citrus fruits and is available in powder form. A tiny amount does wonders to heighten the flavor of any preparation containing fruit; it provides the sour element without any additional flavors and won't dilute the product as lemon juice would. It can be used in buttercream, mousses and jams.Ron Ben-IsraelSweet Genius

12. Creole Seasoning
It's my best friend in the kitchen. It's the perfect blend of salt, peppers and other herbs and spices and makes for a one-stop seasoning shop.Emeril Lagasse
The Originals with Emeril

13. Croutons
I love transforming less-than-fresh bread into crispy seasoned croutons or breadcrumbs and putting them on pasta or salads for crunch. Rye or cornbread croutons are especially good on bacony beans.Mary Sue MillikenBorder Grill, Los Angeles

14. Dijon Mustard
It's a tasty sandwich topping but also the best emulsifier for sauces and dressings. When something needs zing, I go for Dijon mustard.Jeff MauroSandwich King

15. Dill
I always add fresh dill to the mix of fresh herbs in lobster dishes — it really enhances the flavors. It's also great paired with beets, and when making egg salad, it's the only other ingredient you ever really need besides mayonnaise and salt.Bill TelepanTelepan, New York City

16. Espelette Pepper
This chile pepper comes from a small region in France and gives food a nice, spicy flavor but not too much heat. I especially like to use it with salmon: I marinate the fish with cocoa nibs, Espelette pepper powder and salt.Jacques TorresJacques Torres Chocolate, multiple locations

17. Fish Sauce
Fish sauce injects serious flavor into any dish where garlic plays a key role. I use it in Caesar dressing, in several spicy dipping sauces and in roasted tomato preparations. I can't live without it.Rick MoonenRM Seafood, Las Vegas

18. French's Yellow Mustard
There is no substitute for French's — I use it in chow-chows and relishes. I make tons of mustard, but I always keep store-bought around.John CurrenceCity Grocery, Oxford, MS

19. Garlic, Ginger and Green Onion Paste
When I started at Chinois many years ago, my secret weapon was a blend of 1 tablespoon of chopped ginger, 1 1/2 tablespoons of chopped garlic and 3 minced green onions mixed into a rough paste. I would add it to almost every dish, like sautéed chicken and vegetables or scallion pancakes.Wolfgang PuckWolfgang Puck at Hotel Bel-Air and Spago, Los Angeles

20. Gulf Shrimp
The flesh of Gulf shrimp have a subtle, sweet and briny taste, but I also cook down the shrimp heads to extract the beautiful nutty flavor; I use the broth to make bisques and sauces come alive.John BeshAugust, New Orleans

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Photo by: Levi Brown

Levi Brown

21. Espresso
In all my restaurants I brew espresso not just to serve as a warm beverage but as a secret addition to chocolate mousse and also in marinades for meat. For chocolate mousse and other chocolate desserts, just a touch of espresso really complements the flavor while adding a layer of complexity. Not too much, though, as you don't want to actually taste coffee.Marc MurphyChopped

22. "The Craigie Trinity"
Coriander seed, fennel seed and New Mexico chile flakes: They go in pretty much everything we make.Tony MawsCraigie on Main, Cambridge, MA

23. Harissa
I like to use this North African hot sauce to give my guests that aha! moment. Use it in sauces, like an aïoli for shrimp, or as a special spread on a sandwich.David MyersComme Ça, Los Angeles and Las Vegas

24. Horseradish
I love the bold flavor of fresh horseradish. I grate it over grilled trout and mix it into applesauce and pear sauce to use as a condiment on roast pork sandwiches.Christopher IsraelGrüner, Portland, OR

25. Kuzu Root Starch
I add kuzu root starch to soups because it is a great thickener and great for digestion. Sometimes I even make kuzu crisps, or crush it up and use it as a crust on proteins.David BouleyBouley and Brushstroke, New York City

26. Lemon
Cooking with as many fatty animals as I do, I can't live without the acidity of lemon (both juice and zest) to cut through the fat.Michael SymonIron Chef America

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Photo by: Levi Brown

Levi Brown

27. Bacon Fat
Bacon fat, baby! Who doesn't love that smoky, hearty flavor? And you know how Gina and I love our pigs! We like to chop up some bacon, throw it in a skillet, render the fat and use that flavor to sauté our veggies. Oink!Pat and Gina NeelyDown Home with the Neelys

28. Mint
I put mint in a ton of stuff: Bolognese, pesto, linguine with clams. It adds such a clean, crisp pop to food. People have a hard time figuring out what they are tasting, and after I tell them, they can't understand how they didn't pick up on it.Ethan StowellAnchovies & Olives, Seattle

29. Palm Sugar
I use a mix of three parts butter to one part palm sugar for basting meats at the end of the cooking process. It creates a sweet, chewy, crunchy coating on the outside.Paul KahanAvec, Blackbird and Publican Quality Meats, Chicago

30. Pandanus Leaves
I use these long grassy leaves to infuse a vanilla flavor in steamed rice, coconut milk, even meat stews. Add them to the water in the bottom of your steamer to perfume whatever you are steaming.Andy RickerPok Pok, Portland, OR, and Pok Pok NY, Brooklyn

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Photo by: Levi Brown

Levi Brown

31. French Salted Butter
French salted butter is so creamy and amazing, and the salt adds such a luxurious richness to any sauce. It's my go-to in finishing sauces, mostly fish.Geoffrey ZakarianIron Chef America

32. Peanut Oil
I use peanut oil for grilling just about everything. It provides really great flavor and has a higher smoke point than olive oil, so it won't cause that bitter taste you get when you grill with really expensive olive oil.Tim LoveThe Lonesome Dove Western Bistro, Fort Worth, TX

33. Pedro Ximénez Sherry Vinegar
The PX grape is the sweetest of the sherry grapes, and it makes a vinegar that is rich without being overly astringent. I use it in beans, stews or even rice dishes to add some acidity.Seamus MullenTertulia, New York City

34. Pickle Juice
I use the leftover salty liquid from pickles to brine chicken and pork. I even boil potatoes in it to add some acidity.Spike MendelsohnGood Stuff Eatery, Washington, D.C.

35. Rose Petals
They are a nice addition to bouquet garni, adding a soft flowery aroma to stews and rice dishes.Vikas KhannaJunoon, New York City

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37. Saffron
I like to serve a very traditional dish called tortilla Española — basically an egg-and-potato frittata served with aïoli — and I add a touch of saffron to the aïoli for a flavorful punch.Jose GarcesIron Chef America

38. Shiro Dashi
Shiro dashi is a concentrated broth made from seaweed, bonito fish and mushrooms. It adds a savory base note to any broth; I sneak it into onion soup.Michael MinaWit & Wisdom, Baltimore

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42. Sriracha
When I was first testing my Bloody Mary recipe I added some Sriracha, and it didn't just make it spicier, it made it more flavorful. Now I add a couple of drops to everything from soup to eggs.Marc ForgioneIron Chef America

43. Tasmanian Pepperberry
These black berries, sometimes called mountain peppers, are hot berries with a crunchy seed cluster at the center. I use them with steaks or in vinaigrettes. I think they are killer because of their sweet heat.Troy GuardTag, Denver

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45. Thai Curry Paste
I use all three varieties (green, red and yellow) to create sauces for skirt steak salad and spicy duck noodles. Each curry paste has its own unique flavor and heat level.Laurent TourondelBLT American Brasserie, Chicago

46. Tomato Jam
My old pastry chef taught me to add a scoop of tomato jam when preparing chocolate sorbet or chocolate ice cream. I know it sounds weird, but it elevates the flavor of the chocolate. But don't use it as a topping — it doesn't work the same way!Michael SchlowHappy's Bar & Kitchen, Boston

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Photo by: Levi Brown

Levi Brown

47. Worcestershire Sauce
I use a splash of this in everything from scrambled eggs to clam chowder. It just seems to fill the gap in flavor that is so often missing. To me, it is a secret weapon because it can add a cooked-in saltiness even if it's added at the last minute.Alex GuarnaschelliAlex's Day Off

48. White Miso
It adds an incredible layer of depth to food. You can brush it on fish, or add it to soups or salad dressing.Marcus SamuelssonRed Rooster Harlem, New York City

49. XO Sauce
It's a spicy, salty, slightly fishy sauce with hints of chile pepper, garlic and ginger. I sauté fish in some olive oil and add a touch of XO sauce, but it also works well on vegetables.Ken OringerClio, Uni and Toro, Boston